Can't Eat-Just-One Cinnamon Rolls

Photo by Cindy W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 1

    package (1/4 ounce) active dry yeast

  • 1

    tablespoon sugar

  • 1/4

    cup warm water (110° to 115°)

  • 1

    cup 2% milk

  • 1/3

    cup instant vanilla pudding mix (half of a 3.4-ounce package)

  • 1

    large egg

  • 1/4

    cup butter, melted

  • 1

    teaspoon salt

  • 3 to 3-1/2

    cups all-purpose flour

  • FILLING:

  • 3/4

    cup sugar

  • 1

    tablespoon ground cinnamon

  • 1/4

    cup butter, melted

  • FROSTING:

  • 1/2

    cup butter, softened

  • 2

    teaspoons vanilla extract

  • 1

    teaspoon water

  • 1-1/2 to 1-3/4

    cups confectioners' sugar

Directions

In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn one portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients. Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack. For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners' sugar to reach desired consistency. Spread over warm rolls. Serve warm. Yield: 2 dozen.

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